Gnocchi and burrata – what a wonderful combination! This is one of the new recipes I received in my quarterly Delish magazine, and it is definitely a keeper. Adding in the colorful peppers made this a beautiful dish to present to the family, and roasting the gnocchi gave it a lovely crisp outer layer. Topping off with the burrata and the balsamic glaze made it perfection. Let’s jump right in!
Ingredients
- 4 red, orange, or yellow bell peppers, roughly chopped
- 1 (12-oz.) package fresh gnocchi
- 3 cloves garlic
- 3 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- 4 oz. burrata, torn into pieces
- 1/2 c. fresh basil leaves, torn
- 1 1/2 tbsp. balsamic glaze (1/4 c. balsamic vinegar simmered for about 10 minutes)
Instructions
Preheat oven to 425⁰.
Peel and chop garlic, dice peppers into chunks.
Combine 12-ounces gnocchi, peppers, garlic, 2 tablespoons oil, salt, black pepper and red pepper to taste.
Bake for 30 minutes, turning halfway through until peppers are softened and gnocchi is beginning to brown.
Meanwhile, simmer ¼ cup balsamic vinegar until reduced to about 1 ½ tablespoons. This should take around 10 minutes. Remove sheet pan from oven. Add torn burrata and basil, then drizzle with balsamic glaze.
That’s it! What an easy and beautiful weeknight dinner. Please let me know if you try this and what you think. I loved it, and want to try to make something similar, with a few changes to the ingredients, switching out cherry tomatoes for the peppers.
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Sheet-Pan Burrata Caprese Gnocchi!
Equipment
Ingredients
- 4 red,orange, or yellow bell peppers, roughly chopped
- 1 12-ounce package fresh gnocchi
- 3 garlic garlic, peeled and chopped
- 3 tbsp extra virgin olive oil, divided
- kosher salt
- Fresh Black Pepper, to taste
- pinch red pepper flakes, or to taste
- 4 ounces burrata, torn into pieces
- ½ cup fresh basil, torn into pieces
- 1 ½ tbsp balsamic glaze (1/4 c. balsamic vinegar, simmered for about 10 minutes)
Instructions
- Peel and chop garlic, dice peppers into chunks.
- Combine 12-ounces gnocchi, peppers, garlic, 2 tablespoons oil, salt, black pepper and red pepper to taste.
- Bake for 30 minutes, turning halfway through until peppersare softened and gnocchi is beginning to brown.
- Meanwhile, simmer ¼ cup balsamic vinegar until reduced to about 1 ½ tablespoons. This should take around 10 minutes.
- Remove sheet pan from oven. Add torn burrata and basil, then drizzle with balsamic glaze.
Fantastic recipe! I would give this 5 stars!!! Simple yet delicious.
I’m so very glad that you liked it!